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Need a vegetarian recipe for Easter dinner? We’ve got you covered with this fast, creamy soup that has just a hint of curry spice.

Ingredients

1 orange

1 (16 oz) pkg frozen butternut squash

2 (10 oz) pkgs shredded carrots

1 (32 oz) pkg vegetable broth

1 cup coconut milk

1 tbsp curry powder

2 pieces naan bread

Steps

Zest and juice the orange. Place orange zest, juice, butternut squash, carrots (setting a few aside for garnish), broth, coconut milk, and curry powder into a saucepan. Stir to combine. Bring to a boil over high heat. Reduce heat to low. Cover and simmer for 10 min., stirring frequently. Meanwhile, cut the pieces of naan in half.

Remove from heat. Using a standing blender or a hand blender, purée mixture until smooth. Divide soup among 4 bowls, garnish with reserved carrots, and serve with naan.

Tips

This recipe becomes vegan, gluten-free, soy-free, and lactose-free without the naan bread, making it a favorite everyone can enjoy.

Tags

Easter

S3 2017

Nutrition information

Calories438kcal22%

Fat16.5g25%

Saturated fat11.7g59%

Carbs67.9g23%

Sodium1320mg55%

13.1gsugar

9.3gfiber

10.3gprotein

0mgcholesterol

Ratings and reviews

Carrot Soup with Naan Bread is rated
4.0 out of
5 by
1.

Rated 4 out of
5 by
Anonymous from
Easy and deliciousThe recipe was very simple and tasted great! Added a bit more curry for more flavor.